With a five-year-old and a three-year-old and a baby that is going to be born any day, my life is pretty crazy right now. I can only imagine how busy I will be when they are teenagers! Right now I am just taking life one day at a time . . . and one dinner at a time!
I am still madly in love with my slow cooker. In fact, heaven knows that my family would only eat one or two meals a week if it weren’t for my slow cooker. This recipe was so simple to throw together and the whole family loved it- that’s when you know it’s a keeper. 🙂
1½ lbs. boneless beef chuck roast, sliced into thin strips
1 cup beef broth
½ cup oyster sauce*
½?1 lb. fresh or frozen broccoli florets
¼ cup water
2 tablespoons cornstarch
Cooked rice (optional)
Sesame seeds (for garnish)
In slow-cooker, arrange beef strips; pour beef broth and oyster sauce over the beef.
Cover and cook on LOW for 6?8 hours or on HIGH for 3?4 hours or until beef is very tender.
If using fresh broccoli, place broccoli in microwave-safe bowl with ¼ cup water. Microwave 4?5 minutes, until broccoli is tender. If using frozen broccoli, follow cooking directions on packaging.
In a cup, combine cornstarch and 2 tablespoons cooking liquid; stir until smooth. Add to slow-cooker and stir well to combine. Drain the broccoli and stir into the slow-cooker. Cook uncovered on HIGH for about 15 minutes or until sauce is thickened. Serve over hot, cooked rice and garnish with sesame seeds.
*I had never purchased oyster sauce before making this, but I found it on the Asian aisle at my local grocery store, right by the teriyaki sauces. It was only about $2 and has such an amazing taste that totally makes this dish! I don't know what else you could use as a substitute . . . I highly recommend just trying it. 🙂